Slow Cooker Stuffed Peppers

with shortcuts and a flavor twist!

Stuffed peppers may not seem like anything special, but they were a regular in my childhood dinner rotation, and they’re a favorite of Ryan’s mom too. My mom would fill them with whatever she had on hand (ground beef, rice, marinara) and always a generous handful of melty orange cheese. This version keeps that comforting spirit but takes cues from global flavors, like Morocco’s spiced couscous fillings or Greece’s herb-studded Gemista. Inspired by my recent Moroccan-inspired flavors kick (see Red Pepper Salmon and Spiced Turkey Tacos ), I gave these a slow cooker twist so they’re preppable the night before and ready when you walk in the door.

To make things easier, there’s no need to pre-brown the meat since it cooks right inside the peppers (and it works beautifully). If you’re skipping grains like me, toss in frozen cauliflower rice straight from the bag to avoid mushiness. And while slow cooking takes more time than baking, it frees you up from kitchen duty. We’ve been serving these with a simple salad of baby greens, avocado, tomatoes, and my Green Goddess dressing, topped with something crunchy and salty like sprouted sunflower seeds.

Enjoy!

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In case you missed it

This brand new Chocolate Peanut Butter Cup Cake was the talk of our Father’s Day celebrations with family, and if you haven’t made it yet - you need to!

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Moroccan-Inspired Slow Cooker Stuffed Peppers

Servings 4 to 6

Scroll down to print the PDF and see substitution advice!

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INGREDIENTS

• 6 large bell peppers, any color

• 1 cup packed herbs (2 or 3 of the following: mint, cilantro, parsley, dill),

• 1 small yellow onion, roughly chopped

• 2 cloves garlic, peeled

• 1/4 cup golden raisins

• 1 pound ground lamb

• 1/2 cup frozen cauliflower rice

• 2 tablespoons tomato paste

• 1 1/2 tablespoons Healthy in a Hurry Tagine Seasoning*

• Salt and pepper, to taste

• 1 cup vegetable or chicken broth

• 1 cup dairy-free dill Labneh or plain yogurt, for serving

For serving

• Fresh mint or cilantro, chopped,

• Toasted pine nuts

METHOD

Cut the stem and top ½ inch off the bell peppers and remove the seeds and membranes. Rinse them under cold water and set aside.

Add the tops of the bell peppers (excluding the stem), herbs, onion, garlic, and raisins to a food processor. Pulse until finely chopped.

In a mixing bowl, combine ground lamb, chopped vegetables, frozen cauliflower rice, tomato paste, Healthy in a Hurry Tagine Seasoning, salt, and pepper until well mixed.

Stuff each bell pepper with the raw lamb mixture until they are filled to the top.

Pour vegetable or chicken broth into the bottom of the slow cooker. Place the stuffed peppers in the slow cooker, standing upright. Cover the slow cooker with the lid and cook on low for 6 hours or on high for 3 hours, until the peppers are tender and the lamb is cooked through.

Once cooked, carefully remove the stuffed peppers from the slow cooker and let them cool for a few minutes.

Serve with dairy-free dill Labneh or plain yogurt, garnished with chopped fresh mint or cilantro, and pine nuts. Season to taste with salt and pepper (keep in mind the Tagine seasoning does have salt in it, so start small and increase as needed).

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MAKE IT YOUR WAY

Lamb → Ground beef, ground chicken, or ground turkey.

Tagine Seasoning → Use the recipe from Healthy in a Hurry or Make It Easy, or mix together: 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, and 1/4 teaspoon ground turmeric. Add to the meat mixture before stuffing.

Bell Peppers → Slice zucchini lengthwise and scoop out the center. Brown the meat before stuffing to prevent the zucchini from getting too soft during cooking. I suggest baking, not slow cooking

Golden Raisins → Thompson raisins, chopped apricots, or dried cherries

Labneh → CocoJune’s plain or flavored dairy-free labneh (dill or red pepper) works well. Or whisk 1/4 cup of my dairy-free ranch dressing into any thick plain yogurt.

Slow Cooker → Bake in a covered dish at 375°F for 45 to 55 minutes until the peppers (or zucchini) are tender and the filling is cooked through.

ALTERNATIVE FLAVOR COMBINATIONS

Mediterranean Style: Instead of Tagine seasoning, use my Healthy in a Hurry Mediterranean seasoning and add fresh herbs and citrus zest like oregano, basil, thyme, and lemon zest. Use lamb or beef, and fill the peppers with a mixture of cooked chickpeas, diced tomatoes, olives, and feta cheese (VioLife makes a dairy free version).

Mexican Inspired: Use my Healthy in a Hurry Taco Seasoning. Fill the peppers with a mixture of ground turkey, cooked black beans, chopped jicama, diced tomatoes, chopped cilantro, and shredded cheese if you tolerate it. Top with a dollop of salsa and a sprinkle of chopped green onions.

Italian Flavors: Season with dried Italian herbs like basil, oregano, and rosemary, along with garlic powder and red pepper flakes. Fill the peppers with a mixture of cooked ground Italian sausage, cooked cauliflower rice, marinara sauce, and grated Parmesan cheese. Top with additional marinara sauce and mozzarella cheese before baking.

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